Salted Caramel Popcorn is the ultimate sweet-and-salty snack that combines crunchy, airy popcorn with a rich, buttery caramel coating and a hit of sea salt. Whether you’re making it for movie night, a party, or edible gifts, this homemade version beats anything store-bought. It’s easy to prepare, incredibly addictive, and stays crisp for days.
Why You’ll Love This Recipe
- Sweet and Salty Combo: Perfectly balanced flavors in every bite.
- Crunchy Texture: Baking ensures crisp, non-sticky caramel corn.
- Easy to Make: Simple steps and common ingredients.
- Perfect for Gifting: Great as a homemade treat for holidays or special occasions.
- Long-Lasting: Keeps well when stored properly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Popcorn kernels (or plain popped popcorn)
- Unsalted butter
- Light brown sugar
- Light corn syrup
- Baking soda
- Vanilla extract
- Sea salt
Directions
- Pop the popcorn: Pop ½ cup of kernels (about 14–16 cups popped popcorn) using an air popper or stovetop method. Place popcorn in a large mixing bowl, removing any unpopped kernels.
- Make the caramel: In a medium saucepan over medium heat, melt 1 cup of unsalted butter. Stir in 1 cup of brown sugar and ¼ cup of corn syrup. Bring to a boil and cook without stirring for 4–5 minutes.
- Finish the caramel: Remove from heat and quickly stir in ½ teaspoon baking soda and 1 teaspoon vanilla extract. The mixture will foam up slightly.
- Coat the popcorn: Immediately pour the caramel over the popcorn and gently stir to coat evenly.
- Bake for crunch:
- Preheat oven to 250°F (120°C).
- Spread the coated popcorn onto two large baking sheets lined with parchment paper.
- Sprinkle 1½ teaspoons of sea salt evenly over the popcorn.
- Bake for 45 minutes, stirring every 15 minutes.
- Cool and serve: Let the popcorn cool completely on the baking sheets before breaking into pieces. Store in an airtight container.
Servings and Timing
- Servings: About 16 cups
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Variations
- Nutty Caramel Corn: Add roasted peanuts, almonds, or cashews before baking.
- Chocolate Drizzle: After baking and cooling, drizzle with melted dark or white chocolate.
- Spiced Version: Add a pinch of cinnamon, cayenne, or pumpkin spice to the caramel.
- Festive Add-ins: Stir in mini marshmallows or crushed candy canes after baking for holiday flair.
- Bourbon Caramel: Stir in 1 tablespoon of bourbon with the vanilla for an adult twist.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 7 days.
- Reheating: If it loses its crunch, bake at 250°F for 5–10 minutes.
- Freezing: Not recommended, as it can affect texture.
FAQs
Can I use microwave popcorn?
Yes, but make sure it’s plain and unsalted with no butter added.
Do I have to bake the popcorn?
Baking helps set the caramel and makes the popcorn crunchy. It’s highly recommended for best texture.
What can I use instead of corn syrup?
Honey or maple syrup can work, though the consistency and flavor will vary.
Why did my caramel crystallize?
Make sure you don’t stir the caramel once it starts boiling, and use fresh ingredients. Baking soda helps prevent crystallization too.
Can I make it vegan?
Yes! Use vegan butter and a substitute like brown rice syrup instead of corn syrup.
Can I make it in advance?
Definitely—this snack stores well for a week if kept airtight.
Is it gluten-free?
Yes, all the ingredients are naturally gluten-free. Always check labels for potential cross-contamination.
How do I keep the popcorn crispy?
Store in a sealed container and avoid moisture. Do not refrigerate.
Can I double the recipe?
Yes, just use two baking sheets and rotate them while baking.
Can kids help make this?
Kids can help mix and coat the popcorn—but the caramel is extremely hot, so adults should handle that part.
Conclusion
Salted Caramel Popcorn is a guaranteed crowd-pleaser with its addictive balance of buttery sweetness and a salty crunch. It’s a nostalgic favorite with a gourmet twist that’s easy enough for a weeknight snack and impressive enough for gifting. Once you make it from scratch, you’ll never go back to store-bought!
Print
Salted Caramel Popcorn
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 cups 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Salted Caramel Popcorn is a sweet and salty snack made by coating freshly popped popcorn in a buttery caramel sauce, then baking it to crispy perfection. It’s an irresistible treat for movie nights, parties, or homemade gifts.
Ingredients
- 10 cups popped popcorn (about 1/2 cup kernels)
- 1 cup brown sugar
- 1/4 cup light corn syrup
- 1/2 cup unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- Flaky sea salt for sprinkling (optional)
Instructions
- Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper.
- Place popped popcorn in a large mixing bowl, removing any unpopped kernels.
- In a saucepan over medium heat, combine brown sugar, corn syrup, butter, and salt. Bring to a boil, stirring constantly.
- Once boiling, stop stirring and let it boil for 4-5 minutes undisturbed.
- Remove from heat and quickly stir in baking soda and vanilla extract (mixture will bubble).
- Immediately pour the caramel over the popcorn and stir quickly to coat evenly.
- Spread the coated popcorn onto the prepared baking sheet in an even layer.
- Bake for 45 minutes, stirring every 15 minutes to ensure even coating.
- Remove from oven and immediately sprinkle with flaky sea salt if using. Let cool completely before breaking into pieces.
Notes
- Use freshly popped popcorn with minimal oil for best texture.
- For extra crunch, let the popcorn cool completely before storing.
- Store in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 15g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg